STRAWBERRY RHUBARB PIE
A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won't want store-bought again!
Provided by Alyssa Rivers
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 425.
- In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready.
- In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.
- Pour over the fruit and mix. Add the vanilla, lemon zest and lemon juice and mix again. Pour the filling in the prepared pie shell and dot with butter.
- Place the top crust over the filled pie and crimp the edges together. Cut a few vents in the tip crust to allow steam to escape. Use a fork to mix the egg yolk and water together and with a pastry brush, brush it evenly across the top crust. You may sprinkle some granulated sugar or coarse sugar crystals over the top for added texture and sweetness.
- Place pie on a baking sheet lined with parchment (this will prevent spills in your oven if the pie bubbles over) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is very golden brown. If the crust is getting too dark before the time is up, cover it gently with foil to avoid burning the top crust while the bottom crust bakes through.
- Allow to cool at least 30 minutes before serving.
Nutrition Facts : Calories 138 kcal, Carbohydrate 27 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 24 mg, Sodium 30 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 2 g, ServingSize 1 serving
STRAWBERRY-RHUBARB PIE
A marriage made in pastry heaven, fresh-from-the-patch sweet strawberries and ruby red rhubarb! This stunning Strawberry-Rhubarb Pie is a seasonal go-to. No fear, rhubarb is surprisingly easy to work with and Betty walks you through every step in this easy Strawberry-Rhubarb Pie. The gooey goodness of the filling paired with the flaky crust makes for a delightful dessert any day of the week. This sweet yet tart Strawberry-Rhubarb Pie recipe from scratch makes it easy to say "yes" to seconds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
- Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
- Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.
Nutrition Facts : Calories 555, Carbohydrate 87 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg
RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
STRAWBERRY-RHUBARB PIE
Provided by Food Network Kitchen
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
- Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
- Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
- Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
CRUMB-TOPPED STRAWBERRY RHUBARB PIE
A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.
Provided by JessKnight
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
- Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
- Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
- Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g
STRAWBERRY RHUBARB PIE
My niece tasted this pie at a family dinner and urged me to enter it in our hometown pie contest. She said it win the Grand Prize, and she was right! I cook at our local nursing home and everyone enjoys this recipe. -Janice Schmidt, Baxter, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix cornstarch and sugar. Stir in water until smooth. Add rhubarb; cook and stir until clear and thickened. Add gelatin and stir until dissolved. Cool. , Pour about half of rhubarb sauce into pastry shell. Arrange berries over sauce; top with remaining sauce. Refrigerate for 3-4 hours.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY/RHUBARB COOL WHIP PIE
Steps:
- Simmer rhubarb, 5-6 strawberries and sugar in small saucepan until cooked down. Set aside in bowl to cool.
- Dissolve gelatin completely in 2/3 cup boiling water, stirring about 3 minutes. Spoon 3 tablespoons of gelatin mixture into the rhubarb mixture and let cool. Add 2 cups ice cubes to gelatin and stir until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice.
- Pour rhubarb mixture into the graham cracker pie shell and put into refrigerator to set.
- Beat powdered sugar and cream cheese together until creamy. Add Cool Whip and beat until fluffy. Add gelatin and beat until smooth and fluffy. Fold in sliced strawberries. Pour into cooled graham cracker crust over the set rhubarb/strawberry mixture.
- Refrigerate at least 3 hours, or overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY, BLACKBERRY, RHUBARB PIE
Provided by Rodney Henry, Food Network Star Season 9 Finalist
Categories dessert
Time 1h15m
Yield five 8-inch deep pies
Number Of Ingredients 15
Steps:
- For the whipped cream: Combine the mint, 1 cup water and 1/2 cup of the sugar in a small saucepan over medium heat; cook until sugar dissolves. Let the mixture cool before using. In a large bowl, whip the cream and remaining sugar until it forms stiff peaks. Add the simple syrup and gently fold into the cream until combined. Chill until ready to use.
- For the crust: Mix the flour, salt, pepper and sugar together in a mixing bowl. Add the shortening and mix with hands until it comes together into pieces the size of bb's. Add cold water little by little until the dough comes together (you can always add water but you can't take it away). Ball up the dough into 6 baseball-size crusts and roll each one out.
- For the filling: Put the blackberries, strawberries, rhubarb, lemon zest and juice into a large bowl. Add the sugar and tapioca starch and combine.
- To assemble: Preheat the oven to 350 degrees F. Line five 8-inch deep pie pans with the pie crust. Divide the filling evenly among the pans. Bake until juice is coming out like molten lava, about 45 minutes. Top with the mint whipped cream.
STRAWBERRY-RHUBARB DEEP-DISH PIE
Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic!
Provided by SpchTeachCooks
Categories Pie
Time 1h20m
Yield 1 deep-dish pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
- In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
- Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
- * While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
- Preheat oven to 425 degrees Fahrenheit.
- Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
- Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
- Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
- Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.
Nutrition Facts : Calories 169.3, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.3, Sodium 89.1, Carbohydrate 39.2, Fiber 2.4, Sugar 31.3, Protein 1.4
STRAWBERRY-RHUBARB PIE
This is one of our favorite pies. I usually make my own pie crust, but refrigerated pie crust is fine. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories Pie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1 cup sugar with cornstarch; set aside.
- Heat oven to 375 degrees.
- Fit one of the pie crusts into a 9-inch pie plate.
- Set aside.
- In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.
- Let stand 5 minutes.
- Pour strawberry mixture into crust-lined pie dish, leveling slightly.
- Using a knife or pizza cutter, cut remaining crust into 1-inch strips.
- Interweave into a lattice pattern.
- Crimp strip edges with bottom crust to seal.
- Brush crust with milk, then sprinkle with sugar.
- Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.
- Cool to room temperature.
- Serve slightly warm with ice cream, if desired.
Nutrition Facts : Calories 277.2, Fat 11.8, SaturatedFat 3.8, Cholesterol 0.2, Sodium 231.8, Carbohydrate 41.3, Fiber 1.6, Sugar 20.5, Protein 2.1
BUFFALOCHEF'S STRAWBERRY RHUBARB PIE
I make this wonderful pie every Mother's Day when the fresh fruits are coming out. Don't miss the ginger in this. It is the 'Secret Ingredient.' I've gotten to where I need to surprise people who don't think they like rhubarb, by not telling them until they are eating it. I've converted several non-rhubarbers into believers.
Provided by buffalochef
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
- Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
- In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
- Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
- Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 83 g, Cholesterol 85 mg, Fat 23 g, Fiber 3.9 g, Protein 7.1 g, SaturatedFat 8 g, Sodium 340.9 mg, Sugar 49.5 g
MY OWN STRAWBERRY RHUBARB PIE
This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother's input to make this recipe my own.
Provided by lf16
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
- Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
- Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
- Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 59.3 g, Cholesterol 4 mg, Fat 16.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 251.5 mg, Sugar 31.1 g
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